I’ve mentioned it before, but Zinio is a pretty awesome way to get magazine subscriptions electronically. Especially because quite often a lot of their subscriptions go on sale, so you can get a bunch of magazines for a fraction of the price of the hard copy.
Recently, Zinio had a sale on the Food Network Magazine, so I think I got 6 issues for $5 or something like that. Whatever it was, it was a pretty good deal. There are always a ton of delicious recipes that I want to try, but the one that caught my eye most recently was an article on hearty main course salad recipes from some of the Food Network “Stars”. I had some spinach and tomatoes on hand, so a couple of weeks ago I decided to use Alex Guarnaschelli’s Warm Spinach Salad with Pork Milanese recipe for inspiration. I had also saw a recipe for Parmesan Pork on Foodie Lawyer, a food blog I enjoy reading, that also looked pretty good. So I sorta mashed the 2 recipes together to make something delicious.
Warm Spinach Salad with Pork Milanese
– 6 pork cutlets
– 1 cup of grated parmesan (use the larger sized holes in your box grater)
– 1 cup of panko
– salt and pepper
– 1 tablespoon of canola oil
– 1/2 cup flour
– 2 beaten eggs
– 1 tablespoon extra virgin olive oil
– 3 roughly chopped tomatoes
– pinch of red pepper flakes
– 8 fresh basil leaves
– 1 tablespoon lemon juice
– 10 cups baby spinach
Mix together the grated parmesan cheese and panko.
Lay out the panko/cheese mixture, flour and beaten eggs in 3 separate shallow dishes.
Lightly salt and pepper each pork cutlet. Then dredge in the flour, next the eggs, and lastly the panko/ cheese mixture.
Heat up the canola oil in a large non-stick skillet over medium high heat. Cook the cutlets until the pork is cooked through and nicely browned on each side. You may need to cook the pork in a couple of batches to ensure that the pan isn’t crowded.
When you are done a batch of pork put it on a tray in the oven (heated to about 200 degrees) to keep warm.
Once done the pork, wipe out the skillet and add the olive oil and chopped tomatoes. Increase the heat to high.
Season with salt, add the red pepper flakes and cook for about 2 minutes. Then stir in the basil and lemon juice.
Place half of the spinach in a medium bowl. Pour the tomatoes and any pan juices over the spinach and toss to wilt slightly; taste for seasoning. Toss in the remaining spinach and divide among the plates.
Take the pork out of the oven and slice into strips. Place a sliced cutlet on top of the spinach on each plate.
Serve immediately and enjoy.
When I made the recipe I used a little extra lemon juice and we actually found the dressing to be a little too acidic, so ensure you use a light hand with the 1 tablespoon of lemon juice. As well, I think the salad would have tasted even better with a light dusting of freshly grated parmesan cheese once everything was assembled. Also, as a note, if you couldn’t find pork cutlet, or were adverse to using them for whatever reason, I think turkey cutlets would work really well in this recipe as well.
This recipe turned out pretty good; it was a delicious and filling summer salad. The pork cutlets, especially, were really tasty. But I mean, you could probably cover just about anything in panko and parmesan, and then fry it and it would taste really good. 🙂